Showing posts with label Sauces. Show all posts
Showing posts with label Sauces. Show all posts
We are not partakers of red meat very often. When we do it is usually in the form of a roast or pork chops, sometimes a stew . . . sausages. Maybe we might have red meat about once every two weeks if that. Todd does love a good chop and he adores this BBQ Pork that I make from time to time. Its done in the oven, not on the BBQ, but it has a lovely spicy rub and I serve it with a zingy sauce for dipping!
I love this time of year when we blessed enough to be enjoying an abundance of fresh local produce! I grew my own tomatoes this year and I have to say I did a really great job of it! (Not to brag or anything!) I took advantage of some of them, as well as some which I bought to make up the difference, to make a delicious homemade crock-pot marinara sauce.
I took advantage of a bargain I got on some extra lean ground beef, or beef mince as it is called over here, the other day and made a huge pot of bolognese sauce to put in the freezer. I often do this, doubling or tripling the recipe and then freezing the sauce in 2 cup containers, just the right size for me to haul out on busy days to have with spaghetti, or to use in casseroles such as this delicious one I am showing you here today!
This is such a simple casserole to make and as easy as thawing out a container of bolognese, and boiling a quantity of macaroni. Easy peasy. Layered together with some ricotta and other cheeses, it is so quick and easy to throw together. I used mozzarella, strong cheddar and parmigiana reggiano cheeses this time, but you can easily just use a ready grated cheese mix from the shops, or your own tasty combination.
And Todd didn't complain too much about it being pasta . . . I think I'm wearing him down! ;-)
(Don't worry I have both recipes on the one page. If you click on the printable recipe beneath the Mock Lasagne title, it will print out both recipes. No need to click twice.)
*Mock Lasagne Casserole*
Serves 6 to 8
(warmed through)
8 ounces of macaroni, cooked, drained, rinsed and drained again
A Really Good Bolognese Sauce*
Makes 6 servings
Just
the way I've always done it. Simple. Delicious. Easy. A hearty sauce
that can be used on top of spaghetti, in lasagnas and bakes, or as the
Toddster enjoys it, ladled over potatoes.
500g of extra lean ground beef mince (a generous pound)
1 TBS olive oil
1 large onion, peeled and finely chopped
1 green pepper, trimmed, seeded and finely chopped
3 fat cloves of garlic peeled and minced
225ml of good red wine
1 (400g) tin of chopped Italian tomatoes in juice (14 ounce)
1 (500g) carton of tomato passata (tomato sauce about 2 cups)
1 TBS tomato puree (tomato paste)
1 tsp good balsamic vinegar
1 tsp dried oregano flakes
2 tsp dried basil flakes
1 TBS parsley flakes
1 TBS sugar
pinch ground cloves
1 tsp salt
1/4 tsp ground black pepper
1 large bay leaf, broken in half
the rind of one wedge of Parmesan (never throw those away!)
(alternately you can use about 2 TBS of grated parmesan cheese)
pinch of hot pepper flakes (optional)
Heat
the olive oil in a large saucepan. Add the onion and peppers. Cook,
stirring for several minutes, until softened. Crumble in the ground
beef and garlic. Dry scramble until the beef is no longer pink. Pour
on the wine. Bring to the boil and then boil it until the wine has
almost evaporated. Add the remaining ingredients, with the exception of
the Parmesan. Bring to the boil, then reduce to a very low simmer.
Set a cover on top, slightly ajar. Simmer over very low heat for about
an hour, stirring occasionally. If you think it is getting too thick
you can thin it with a bit of beef stock if necessary. Add the cheese
rind, or grated Parmesan. Cover again and cook for another half an
hour. Prior to serving discard the rind and the bay leaf. The sauce is
now ready to use as you wish.
Note: Any leftovers can be frozen in containers for up to six months. Just thaw and reheat as needed.
This recipe came from a clipping that I have had in my Big Blue Binder for a very long time. It was one that I thought looked delicious and that I wanted to make some day. It's only taken me twenty years I am sure.
I can't see a date on the clipping or the name of the magazine I got it from, so I cannot say for sure, but I have lived over here for sixteen, so it has to be at least that and then some!
My husband isn't really fond of pasta, but he has had an accident with his teeth this week so is on soft food for an undetermined length of time'
I thought this wouldn't be too hard for him to eat and in all truth, as I said before . . . it is something I have wanted to make for a very long time!
I am so glad that I finally made it! It was delicious! I used whole wheat spaghetti because of my diabetes. There is only 8 ounces of pasta in this dish, and divided six ways that means you only have a small amount of carbs.
There is rather a lot of cheese however . . . but we won't think about that. If you use skim milk Mozzarella then it's not so bad.
I also added a couple of chopped up cooked sausages that we had leftover from Saturday's BBQ, which went really well.
You could actually add whatever you wanted to this. Whatever you would like on a pizza goes really well, so fill your boots!
Bacon, mushrooms, peppers, olives, onions, etc. If you like it, go for it!
In any case even without these toppings I am sure you will love this if you make it and I really hope that you do!
The kiddies are going to love this one, even the BIG ones! I have given the basic version here, but you can dress this up with additions of pepperoni slices if you want or roasted peppers and olives. Any pizza topping works well. Use your imagination and go wild!!
8 ounces spaghetti noodles (226g)
2 TBS olive oil
1/4 cup freshly grated Parmesan Cheese (45g)
1 large free range egg, beaten
1 medium onion, peeled and chopped
1 clove of garlic, peeled and minced
2 cups sliced mushrooms (135g)
3/4 tsp dried basil
1/4 tsp dried oregano
2 cups tomato passata (450ml)
(seived tomatoes)
1 1/2 cups shredded mozzarella cheese (166g)
3/4 cup chopped sweet green peppers (1 small one)
Pre-heat the oven to 180*C/375*F. Lightly grease a 9 inch pie dish and set aside.
Bring a large pot of salted water to the boil and cook the spaghetti in it for 8 to 10 minutes, until tender, but still firm. (al dente) Drain well, rinse and transfer to a bowl. Toss with 1 TBS of the oil and let cool.
Meanwhile, heat the other TBS of oil in a large skillet. Add the onion, garlic, mushrooms, basil and oregano. Cook, stirring occasionally for about 5 minutes. Add the tomato passata. Cook, stirring from time to time until thickened.
Mix the beaten egg and the parmesan cheese into the cooled spaghetti. Press this mixture into the prepared pie dish, making a shell shape. Sprinkle with 1/2 cup of the mozzarella cheese. Spoon the sauce evenly over top. Sprinkle on the rest of the mozzarella, the green peppers and any other toppings you desire. (Here I have used salami and dried black olives) Bake for 30 minutes, until the cheese is melted and bubbling and the crust is just beginning to brown. Remove from the oven and let stand for about five minutes before cutting into wedges to serve.
A tossed salad goes very well with this as well as some Garlic Bread.
The Tomato Passata I used for this is Cirio Passata. I love the Cirio tomato products. Cirio Passata is perfectly smooth and velvety with a sweet, delicate flavour, created from delicious round tomatoes, peeled and passed through a fine sieve to produce a creamy Passata that will enhance the taste of your dishes. It comes in glass bottles, tetrabricks and new PET Bottles. I love it!!
Bon Appetit!
Bon Appetit!
One thing I really love about chicken breasts is their complete versatility and ability to take on other flavours easily. They are like a blank canvas for an abundance flavours, textures and ingredients . . . so long as you don't dry them out. Over-cooked, they are quite tasteless and not very pleasant to eat at all.
I think cabbage has to be one of my favourite vegetables. I love it raw. I love it steamed. I love it fried.
I love it roasted . . . all are very tasty, or at least they are to me, and this recipe here today is one of my favourites.
Delicious wedges of cabbage . . . roasted in the oven until they are crispy tender . . . and gilded on the edges . . .
Napped with a delicious mustard, cheese and dill sauce for serving . . . rich . . . delicious.
I used skim milk to cut down on the fat content . . . and Parmesan cheese. The thing about Parmesan is that you don't have to use a lot of it to get it's flavour effect . . .
A little bit goes a very long way, which is great! Dijon mustard adds a bit of kick and the dill is a nice touch. Dill and cabbage go together like peas and carrots!
I could eat just a plate of this on it's own, but it does make a great side dish for most things. This is one of those times where the side dish will be the star!
*Dill and Mustard Sauced Roasted Cabbage*
Serves 4
1 TBS Dijon mustard
1/2 tsp dill weed
225ml of milk (1 cup)
2 TBS finely grated Parmesan Cheese
salt and black pepper to taste 
Bon Appetit!
When made well, a homemade pizza can easily rival that of any pizzeria, and what's more if you follow these simple "Make Ahead" tips from the people at Cirio, you can have a pizza to be proud of on the table well before any delivery brand!
I cooked a Beef Brisket in the slow cooker at the weekend for a special project I am working on. (To be revealed at a later date.) I ended up with a decent amount of leftover cooked brisket and decided to make a Poutine with it . . . but not just any Poutine, but a Barbeque Beef Poutine!
I was recently sent all of the ingredients to create a delicious Christmas Holiday Dessert from the people at Carte D'Or. Christmas Pudding Sundaes. Because of my diabetes, desserts are pretty much off the menu for me, but there is nothing at all to stop the Toddster from enjoying all the desserts he wants. Life just isn't fair sometimes!
I was recently sent some Knorr products and asked to create some recipes for the holidays using them. The first recipe I created was this delicious Sweet Potato Gnocchi with Beans, Olives & Tomatoes. This is not only delicious, with fresh flavours and textures, but pretty and colourful as well!
I normally eat chicken breast meat, but the other day I got a package of chicken drumsticks for a pretty good price. A price I simply could not resist, and so I did what anyone who lives on a limited budged does . . . I brought them home with me!
Sausages . . . or Bangers, no matter what you call them . . . they are a real favourite in our home. If there is one thing which the Toddster really loves it's a good Banger. I completely adore British Bangers, but not all sausages are created equally.
I like a quality banger . . . well flavoured and meaty without a lot of nasty fillers, which is why I really like debbie & andrew's sausages. This is sausage made the old fashioned way, using natural products and generous amounts of lean, juicy pork taken from the best cuts of meat produced on British farms. Provenance at it's very finest.
I have been busy creating a few recipes over the past few days to highlight the best of these quality bangers and I hope you will agree with me when I say that I did myself proud. The first dish I did was a Savoury Sausage Breakfast Bake . . .
This is a simple breakfast casserole that comes in very handy when you are having overnight guests. You put it together the night before and then leave it in the refrigerator overnight.
It is ready to pop into the oven first thing in the morning so that you can enjoy a leisurely beverage and some time with your guests instead of sweating it out in the kitchen.
You start by browning the sausage meat. I simply slipped the skins off and then crumbled it into a hot pan to brown.
I used the caramelized red onion ones for this, but any of their varieties would work well in this. Even an ordinary breakfast sausage works well.
The browned sausage meat is then layered between flakey buttery croissants along with some sauteed mushrooms, spring onions and cheese, with an egg custard being poured over.
It bakes up with an almost souffle texture inside with a crispy croissant crust and delicious flavours within of that gorgeous sausage, veg and rich cheese. I like to roast a few springs of vine ripened cherry tomatoes along side for the perfect garnish!
*Savoury Sausage Breakfast Bake*
Serves 4
Serves 4
Buttery croissants stuffed with browned sausage, cheese, mushrooms, spring onions and eggs. It needs to be made the night before so plan ahead. Fabulous!
4 plain butter croissants
250g punnet of closed cup mushrooms, sliced (2 cups)
one bunch of spring onions, washed, trimmed and sliced (about 6)
4 large free range eggs
250ml milk (1 cup)
salt and black pepper to season
4 ounces grated emmenthaler cheese (1 cup)
4 ounces grated mozzarella cheese (1 cup)
2 ounces grated Parmesan cheese (1/4 cup)
one bunch of spring onions, washed, trimmed and sliced (about 6)
4 large free range eggs
250ml milk (1 cup)
salt and black pepper to season
4 ounces grated emmenthaler cheese (1 cup)
4 ounces grated mozzarella cheese (1 cup)
2 ounces grated Parmesan cheese (1/4 cup)
Butter a large rectangular glass casserole dish. Split the croissants in half horizontally and place the bottom halves into the bottom of the casserole dish, cut side up. Reserve the tops.
Remove the skins from the sausages. Crumble them into a skillet and brown them all over until golden and cooked through. Scoop out into a bowl and set aside. Add the mushrooms to the drippings and cook, without disturbing, until they begin to brown. Add the spring onions and cook until both are tender, stirring occasionally. Set aside.
Beat together the eggs and the milk. Season judiciously with salt and black pepper. (Remember the cheese will add salt as will the meat.) Pour half of this mixture over the croissant halves in the baking dish. Top the croissants with the mushroom/onion mixture, crumbled sausage meat and cheeses, dividing equally amongst the 4 croissants. Lay the top halves of the croissants on top, cut side down, and then pour the remainder of the egg mixture over all. Cover with cling film and place in the refrigerator overnight.
The next morning take out of the refrigerator and allow to come to room temperature. Preheat the oven to 180*C/350*F/ gas mark 4.
Bake for 25 to 30 minutes until the eggs are set and cooked through. (If it begins to brown too much, cover with foil.) Serve immediately. Delicious!
The debbie & andrew's sausages which I used in this casserole were their Caramelized Red Onion Pork Sausages. We love these, next to the cumberland they are our favourites. Made with select pork cuts, red onions are pan fried perfectly to caramelise for a really deep flavour, with muscovado sugar added to bring out the natural sticky sweetness as the onion reduces.
To really get the taste buds going, Balsamic vinegar is added towards the end of the process, making the onions darker and even more delicious. That natural sweetness of the caramelized onions goes perfectly with the natural sweetness of pork, to create a really really tasty sausage. !00% British Farmed pork, usig only Prime Cuts and created with passion.
The next recipe I created was a delicious Sausage, Kale and Sweet Potato Gratin. Sausage and sweet potatoes go really well together! I often make a sweet potato mash to serve with our bangers, so I thought that sweet potatoes would go perfectly in this easy and tasty gratin.
I chose to use debbie & andrew's cumberland sausages in this as I thought their delicious pepperiness would work really well. I was right. (I love it when that happens!)
Once again, I slipped the sausage meat out of the skins and browned it in a skillet, which I also used to first ... steam the sweet potatoes, and then sautee them until light golden brown.
Some deliciously healthy kale (it's all the rage now) and a cheese sauce completed the gratin along with a cheese and crumb topping. I really love LOVED this dish! Rich, creamy, peppery, sweet and earthy. This was a real treat.
This
delicious gratin is loaded with lovely flavours and colour. You will
want to use a nice and flavourful sausage for this. I used Debbie and
Andrew's Cumberland Sausages. You have the sweetness of the sweet
potatoes, the spiciness of the sausage, the earthiness of the kale and a
lucious cheese sauce, with a bit of buttery crunch on top. What's not
to like?
400g of well flavoured, meaty quality sausages (a generous pound)
(I used Debbie and Andrew's Cumberland)
2 medium sweet potatoes, peeled and cubed
1/2 a (200g) bag of shredded kale (about 2 cups)
salt and black pepper to taste
For the sauce:
2 TBS of butter
2 TBS flour
225ml of chicken stock (1 cup)
225ml of milk (1 cup)
salt, pepper and nutmeg to taste
115g of grated gruyere cheese (1 cup)
To finish:
6 salted crackers, crushed and mixed with 1 tsp melted butter
Heat a large
skillet over medium heat. Remove the skins from the sausages and
crumble them into the pan. Brown all over, until no longer pink and
cooked through. Scoop out and set aside. Add the sweet potatoes to
the pan. Toss to coat with the drippings. Cover and allow to steam for
about 10 minutes. Remove the cover and continue to cook, until
golden. Add the kale and stir fry for several minutes. Add the browned
sausage and toss together. Pour this mixture into a lightly buttered
shallow baking dish.
Preheat the oven to 180*C/350*F/ gas
mark 4. Pour the cream sauce over top of the mixture in the baking
dish. Mix the buttered cracker crumbs with the reserved cheese.
Sprinkle over top. Bake the casserole for 15 to 20 minutes until bubbly
and golden. Serve warm.
The sausage I chose to use in this recipe was debbie & andrew's Perfect Cumberland Pork Sausages. To give this Cumberland a contemporary flavour, it is studded with green and pink peppercorns that provide a fresh quite floral taste alongside a good hit of heat. This sausage cooks up beautifully on the barbecue, is perfect for picnics and makes a delicious sausage supper. 100% pork, gluten, wheat and dairy free.
The next recipe I created was a delicious Sausage, Kale and Sweet Potato Gratin. Sausage and sweet potatoes go really well together! I often make a sweet potato mash to serve with our bangers, so I thought that sweet potatoes would go perfectly in this easy and tasty gratin.
I chose to use debbie & andrew's cumberland sausages in this as I thought their delicious pepperiness would work really well. I was right. (I love it when that happens!)
Once again, I slipped the sausage meat out of the skins and browned it in a skillet, which I also used to first ... steam the sweet potatoes, and then sautee them until light golden brown.
Some deliciously healthy kale (it's all the rage now) and a cheese sauce completed the gratin along with a cheese and crumb topping. I really love LOVED this dish! Rich, creamy, peppery, sweet and earthy. This was a real treat.
*Sausage, Kale and Sweet Potato Gratin*
Serves 4
First
make the sauce. Melt the butter in a sauce pan. Whisk in the flour.
Whisk together to combine and cook for one minute. Whisk the stock and
milk together. Slowly whisk this mixture into the flour and butter.
Cook, whisking constanty, over medium low heat, until the mixture boils
and thickens. Whisk in almost all of the cheese, reserving a small
handful for the top. Set aside.
The sausage I chose to use in this recipe was debbie & andrew's Perfect Cumberland Pork Sausages. To give this Cumberland a contemporary flavour, it is studded with green and pink peppercorns that provide a fresh quite floral taste alongside a good hit of heat. This sausage cooks up beautifully on the barbecue, is perfect for picnics and makes a delicious sausage supper. 100% pork, gluten, wheat and dairy free.
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